Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Toshihiro KOJO"'
Autor:
Taiki Futagami, Yohei Shiraishi, Makoto Ikenaga, Chihiro Kadooka, Mikihiko Kawai, Hisanori Tamaki, Kayu Okutsu, Toshihiro Kojo, Shugo Kurazono, Yumiko Yoshizaki, Kazunori Takamine
Publikováno v:
Food Science and Technology Research. 25:313-319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24671fa4af72cd0095031e155de848a8
https://doi.org/10.3136/fstr.25.313
https://doi.org/10.3136/fstr.25.313
Autor:
Marisa Komohara, Shiori Onitsuka, Yukiko Muroi, Hisanori Tamaki, Yumiko Yoshizaki, Taiki Futagami, Ken Oda, Kazuki Mori, Miya Tanimura, Kazunori Takamine, Chihiro Kadooka, Kazuhiro Iwashita, Kayu Okutsu, Shugo Kurazono, Masahira Onoue, Yohei Shiraishi, Toshihiro Kojo
Publikováno v:
The Journal of General and Applied Microbiology. 63:339-346
Aspergillus luchuensis is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on A. luchuensis RIB2601 and obtain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7cad741d054224badaf257e469d406a
https://doi.org/10.2323/jgam.2017.02.004
https://doi.org/10.2323/jgam.2017.02.004
Autor:
Toshihiro, Kojo, Chihiro, Kadooka, Marisa, Komohara, Shiori, Onitsuka, Miya, Tanimura, Yukiko, Muroi, Shugo, Kurazono, Yohei, Shiraishi, Ken, Oda, Kazuhiro, Iwashita, Masahira, Onoue, Kayu, Okutsu, Yumiko, Yoshizaki, Kazunori, Takamine, Taiki, Futagami, Kazuki, Mori, Hisanori, Tamaki
Publikováno v:
The Journal of general and applied microbiology. 63(6)
Aspergillus luchuensis is a kuro (black) koji fungus that has been used as a starch degrader for the awamori- and shochu-making industries in Japan. In this study, we investigated the effect of ion beam irradiation on A. luchuensis RIB2601 and obtain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f5328ec23340da60bcb19f7c83629454
https://pubmed.ncbi.nlm.nih.gov/29046501
https://pubmed.ncbi.nlm.nih.gov/29046501
Autor:
Toshihiro KOJO, Mikihiko KAWAI, Yohei SHIRAISHI, Shugo KURAZONO, Chihiro KADOOKA, Kayu OKUTSU, Yumiko YOSHIZAKI, Makoto IKENAGA, Taiki FUTAGAMI, Kazunori TAKAMINE, Hisanori TAMAKI
Publikováno v:
Food Science & Technology Research; 2019, Vol. 25 Issue 2, p313-319, 7p